INGREDIENTS
 °1 tablespoon of butter
 °1/2 chopped onion
 °1/2 cup diced carrots
 °1/2 cup diced rutabaga
 °1/2 cup celery, diced
 °1/2 cup leek, sliced, white and light green parts only
 °1/2 cup green cabbage, cut into thin strips
 °4 cups of chicken broth
 °1 teaspoon of salt
 °1/4 teaspoon black pepper
 °1/2 cup green beans, trimmed and cut into chunks
 °1/4 cup frozen peas
 °1 potato peeled and cut into cubes
 °1 tomato, peel
 °2 tablespoons fresh parsley, chopped
*PREPARATION
1. In a large saucepan, melt the butter over medium heat. Add onion, carrot, rutabaga, celery, leek and cabbage and cook, stirring occasionally, for about 5 minutes or until onion has softened. Add chicken broth, salt and pepper and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
2. Add the rest of the ingredients and mix. Continue cooking for about 15 minutes or until the potato is tender.
Enjoy !

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